MANGO PUDDING WITH AGAR AGAR RECIPES

Steps:

• Soak gelatin sheets in cold water until soft.
• In a small pot, dissolve sugar in clean water. Then heat the water temperature among 50 degree C to 70 degree C, place Gleatine in. Stir until dissolved.
• Cut fresh mango in half and then dice the fresh mangos out. Blend well with the gleatine liquid. Blend well.
• Add milk, cream and mix well.
• Divide into four containers. Chill until firmed.
• Before eating, decorate the fresh mango dices.

Steps:

• Take Mangoes and remove the peels.
• Then scoope out the pulp.
• Add the pulp into blender jar.
• Add sugar and salt to the pulp.
• Then blend it to form a smooth puree.
• Pour 2½ cup of milk to the pulp.
• Again blend the pulp.
• Then, put the mango pulp into a pot.
• Take a bowl and add cornflour, and ½ cups of milk.
• Stir it well and set aside.
• Cook the mango mixture on medium flame.
• Stir the cornflour mixture and pour it to the mango mixture.
• Keep stirring the mixture on a low flame for 4-5 minutes to prevent the lumps.
• The mixture thickens and starts to bubble, turn off the flame.
• Add the lime juice to the mixture.
• Then, take a bowl and brush with cooking oil.
• Then, pour the mixure into the bowl and set aside.
• After cooling it to the room temperature, place it in the refrigerator foe 2 hours.